Hannaone’s Ingredients

Rice is the prominent grain, and is served with almost every Korean meal. Rice is used in cookies, porridges, noodles, and rice cake (Tteok/Ddeok). Barley, buckwheat, wheat, and millet are used in noodles, cookies, cakes, dumplings, and can be added to cooked rice to change the flavor and appearance of plain rice.

Soy beans and Mung Beans are the most widely used legumes in Korea. Both are use to grow sprouts which are used in a variety of dishes. Soy beans are used to make soy sauce, tofu, and Doenjang (fermented bean paste), three items that are mainstay ingredients in Korean cuisine.

In this section you will find a list of Korean food ingredients with their nutritional values.